Pumpkin Seed, Basil and Miso Pesto

Total Time
Prep 5 mins
Cook 5 mins

This pesto can be serve as a sandwich spread, dolloped onto pasta or added to a saute of your favorite seasonal vegetables.

Ingredients Nutrition


  1. Preheat oven to 325*.
  2. Toast pumpkin seeds for 5 minutes.
  3. Place seeds and all remaining ingredients in a food processor andblend until smooth.
  4. Store, covered, in the refrigerator for up to five days.
Most Helpful

I got a bunch of basil from my CSA, so I wanted to try making pesto. Super simple and it worked fine in a blender. I combined this with an alfredo sauce in Pesto Alfredo Sauce and it's so good! Will make again, Sharon.

WI Cheesehead August 24, 2008

I made a pizza for lunch and used this as the sauce. I recommend 2 cups of basil leaves loosely packed, not tightly, and a little more olive oil to get a thinner consistency. I found the recipe as is to be more like a thick spread than pesto sauce. These changes will help to liquify it. Thanks for posting, it's very creative and delicious! <3

COREprojects June 22, 2007

I didn't miss the cheese at all in this recipe. The miso and pumpkin seeds work well. Very worthwhile recipe.

Missy Wombat January 28, 2006